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Monday, January 14, 2013

Hearty Minestrone

Seems as though the beginning of this week will be almost springish but, le sigh, January will return by the week's end. So with the big chill on the horizon I see lots of warm soups in my near future.

Try this minestrone soup on for size, I did. (Photos & recipe after the jump!)Ingredients

Olive oil

1 1/2 cups chopped onion

3 carrots, diced

4 cloves garlic, minced,

2 teaspoons fresh thyme, chopped

28 oz can diced tomatoes

6 cups chicken stock

1 bay leaf

sea salt

ground black pepper

2 zucchinis, chopped (1/2 inch pieces)

15 ounce can of chickpeas, rinsed & drained

2 cups cooked small pasta

10 ounces fresh baby spinach

2 tablespoons pesto (store bought or homemade -whatever you have)

freshly grated Parmesan cheese for serving

Make it!

Heat about 3 tablespoons of olive oil over medium heat in a large heavy pot.

Add onions, carrots, garlic & thyme. Season with salt & pepper. Cook over medium heat for about 8 to 10 minutes until the veggies start to soften.

Add tomatoes, chickenstock, bay leaf & season with a good amount of salt & pepper.

Bring to boil, then lower the heat & simmer uncovered for 30 minutes.

Add zucchini & let cook for about 5-10 minutes until fork tender.

Remove the bay leaf.

Add beans & heat through.

Add spinach & toss until wilted.

Put 1/2 cup pasta into each bowl, then ladle soup on top so the pasta doesn't get overcooked in the soup.

Top each bowl with a dollop of pesto & some grated Parmesan cheese.

Tip #1: Toss your cooked pasta with some olive oil if you aren't using it right away so that it doesn't stick together.Tip #2: if you're planning to store this soup in the fridge store the pasta in one container & the soup in another.